If there were a magical wand, I would wave it around so fast, springtime would be here in a snap. But I do not have one so the next best thing is to fool my stomach and in doing so, ruse my spirits and maybe send my mind into a make-believe time warp.
There is nothing magic about good soups, stews, gumbos or chowders. They all make us feel better, that is, if you make them with good ingredients and all while doing so, remind yourself that the magical powers is in the goodness that mother earth has given us. Rainy day? A good hot soup should do it. Snow day, stuck inside? Nothing beats a good simmering stew. Dag-blasted cold wind got you chilled to your toes? A hearty gumbo will take care of that. Or maybe you just got a bad case of winter blues. Well, this chowder should do the trick. Springtime in a bowl as I call it. Enjoy!
Taste of Spring Potato Chowder
makes 6 hearty servings
2 or 3 good slices cooked cured ham (about 3 oz), small diced
2 spring onions, sliced thin
1 small carrot, finely diced
1 small rib celery, finely diced
6 medium new red potatoes, peeled & small diced
corn kernels and milk from 3 ears fresh corn
3 cups chicken stock
1/2 cup white wine
salt & black pepper to taste
1 tablespoon minced fresh parsley
1 teaspoon minced thyme leaves
1/2 teaspoon Hungarian paprika
1/2 teaspoon sugar
2 tablespoons flour
2 cups milk
grated white American cheese if desired
In a large stockpot, stir everything but the last 3 ingredients together. Bring to a simmer and reduce to low. Cook until potatoes are tender, I like mine just about mushy.
Stir the flour with the milk and add to the pot stirring to thicken a bit. Bring back to a low simmer.
Serve with a sprinkle of the cheese on top if desired.